Wasabi Crusted Scallops
- Ginger-mango coulis:
- 1 tablespoon canola oil
- 1 cup minced shallot
- 3 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic
- 2 tablespoons sesame oil
- 1 cup plum wine or dry sherry
- 2 cups lobster stock, fish stock, or chicken stock
- 20 ounces unsweetened coconut milk
- 2 tablespoons sweet chile sauce*
- 3 cups mango puree, or 5 very ripe mangos peeled and pureed
- 2 limes, juiced
- Kosher salt
- Wasabi crusted scallops:
- 1/4 cup whole mustard seeds
- 3 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 3 cups wasabi peas*
- Wasabi powder
- Kosher salt
- 12 large sea scallops
- Vegetable oil, for searing
- *Available at Asian markets and gourmet groceries
To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Chef Jeff Cruff